MADAME LOULOU

Pays attention to the health of his consumers and particular attention to the recipes using high quality ingredients, meticulously selected.

Sponge Cake Vanilla

SPONGE CAKE VANILLA

PREPARATION

Preheat oven to 165°C (fan forced) or 175°C. Oil or butter the pan. (1) Pour the mixture into the bowl and add 360 g of eggs (approx. 7/8). (2) Whisk it for about 8/10 minutes at high speed. (3) Pour the mixture into the pan, and (4) bake for about 35/40 minutes.
Suggestions: delicious served plain or in conjuction with Madame Loulou Custard Cream.
What to add: 360 g of eggs (approx. 7/8).
Sponge Cake Cocoa

SPONGE CAKE COCOA

PREPARATION

Preheat oven to 165°C (fan forced) or 175°C. Oil or butter the pan. (1) Pour the mixture into the bowl and add 360 g of eggs (approx. 7/8). (2) Whisk it for about 8/10 minutes at high speed. (3) Pour the mixture into the pan, and (4) bake for about 35/40 minutes.
Suggestions: delicious served plain or in conjuction with Madame Loulou Custard Cream.
What to add: 360 g of eggs (approx. 7/8).

SELECTED OF INGREDIENTS

  • NO PRESERVATIVES

  • NO PALM OIL

  • NO HYDROGENATED FATS

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